"drunken" pork chops

Yield: 4 Servings

Measure Ingredient
4 Pork Center Loin Chops; 1- Inch Thick
1 tablespoon Olive oil
1 Onion; chopped
1½ teaspoon Fennel seeds
2 teaspoons Paprika
½ cup Dry white wine
½ cup Low-Salt Chicken Broth; Canned
1 teaspoon Fresh lemon juice

Season pork with salt and pepper. Heat oil in heavy, large skillet over medium-high heat. Add pork; saute until brown and just cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion and fennel seeds to same skillet and saute until onion is tender, about 5 minutes. Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork chops and serve.

Recipe by: Bon Appetite

Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <walbergr@...> on Dec 30, 1997

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